This week at Rogue Farms, we hosted 28 of our friends from the North American Craft Maltsters Guild. They came over from the Craft Brewers Conference in Portland, Oregon to see how we grow our beers, spirits, ciders and sodas from ground to glass.
They spent the better part of the day with us; touring the farm, having lunch and of course, drinking beer.
Members of the North American Craft Maltsters Guild at Rogue Farms.
At Rogue Farms we’ve hand crafted our own floor malt and micro-malt going on four years.
We started in a warehouse in SE Portland, then moved the malt floor to our Farmstead Malt House in Tygh Valley, the same farm where we grow our two varieties of Dare™ and Risk™ malting barley.
Each batch of Rogue Farms floor malt is steeped, germinated, flipped, raked and bagged by hand at our Farmstead Malt House in Tygh Valley, Oregon.
It’s been an incredible journey and one we love to share with our fellow guild members.
Here’s what some of them had to say with their followers on Twitter and Instagram.
“Looking at early season hops at Rogue Farms.” – Valley Malt
A view inside our hop processing facility from Able Beer.
Rogue Farms is open every day during the Craft Brewers Conference. Please come visit and see how we Grow The Revolution.
Portland, Oregon takes its rightful place as the Beervana when thousands of craft beer pilgrims arrive next week for the 2015 Craft Brewers Conference.
But for the full Revolutionary craft beer experience, come to Rogue Farms in Independence, Oregon – the Historic Hops Capital of the World. Our hops are climbing, our garden is growing and our bees are buzzing. We’ll be open every day with free tours of the hopyard, processing facility, kiln, cooling house and baling room. Experience craft beer from ground to glass!
Is it too early to think about Pumpkin Beer? At Rogue Farms, we don’t think so.
Today, we’re releasing Pumpkin Savior, a spring pumpkin beer made with real pumpkins. No cans, no puree, no extract.
How’d we do it? Find out in our new special report.
Just a few days into spring and we’re starting our first big chore of the season – stringing and staking our 42-acre hopyard. The job requires nearly a dozen farmhands and days of back breaking work. But if you want to grow your own beer, this is what you got to do. It starts with the string…
The string is called coir, a biodegradable twine made from Sri Lanka cocoanut husks.
Join us for our final blow out party of the year, Hops, Hogs & Holidays, this Saturday at Rogue Farms in Independence, Oregon.
It’ll be a day of Holiday crafts, live music, a visit by Santa and we’ll wrap it up with a big ham feast. Please see below for more information, or call Rogue Farms at 503-838-9813.
Our friends at the Grand Hotel in Salem, Oregon are helping us spread the word about the GYO/DIY Revolution. Click on the image to read what they said about Rogue Farms and be sure to vote for us in the USA Today/10Best contest for Best Brewery Tour.
We’re in the middle of our first big winter storm of the season at Rogue Farms in Tygh Valley, and the falling snow and low hanging clouds have created a beautiful scene of solitude and silence. It’s as if the rest of the world had suddenly disappeared.
The Risk™ malting barley fields appear to be doing okay. No signs of cold damage, at least not yet. With snow on the ground, we can relax knowing that our barley will remain protected from any further damage as it sleeps under its big, white blanket.
We like to think our farm in Tygh Valley is beautiful any time of year, but winter is somehow special. We hope you enjoy the photos as much as we do.
One of our fields of Risk™ malting barley.
In our previous post we talked about the difficulties we had finding someone to harvest our Wigrich Corn. With time running out, we picked the entire five acres ourselves by hand. It was a hard and dirty job but it had to be done or the crop would go to waste.
Today our corn crop is at the Farmstead Malt House at Rogue Farms in Tygh Valley. Now it’s time to shuck the corn to prepare it for malting. The machines we bought to shuck the corn for us, let us down. So we were left with only option, to shuck our like farmers did centuries ago.
One of the perils of being a farmer is that things often don’t go as planned.
Case in point, our five acre patch of Wigrich Corn. We started looking for someone to harvest our corn back in July, not long after we planted it, and kept searching for four months but found no takers. “Five acres is too small,” they all told us.
By the end of October we were feeling a little bit desperate, so rather than letting our first crop of Wigrich corn go to waste in the field we decided to pick it ourselves by hand.
We began picking under dreary November skies.
The history of Oregon hops begins in the dirt just a few miles south of Rogue Farms in Independence.
The year was 1867. Farmers Adam Weisner and William Wells planted the state’s first commercial hopyard near the small town of Buena Vista. For reasons that are unknown to us, the first crop was a failure. But their attempts to grow hops caught the eye of Eugene area farmer George Leasure. Using rootstocks from Weisner and Wells, he started Oregon’s first successful hopyard two years later on the banks of the McKenzie River.
A Willamette Valley hopyard in 1900. From Oregon State University.